Aug 312016
 

 

 

This is probably most mysterious cut of meat. It is something ‘from or near’ and ‘near or from’ the rib section. But for sure, it is a pretty tender and flavorful piece.

I don’t buy the Delmonico steak often, probably, ones in a grilling season. My husband prefers more common, ‘no-secret’ cuts: rib eye, strip steak, mignon or Porterhouse steak, of course. And I am always going for a fish or duck.

delmonico steak lemon parsley butter (14)

Anyway, we were mastering a new recipe for the Delmonico steak. To refresh our memory about this meat taste (it’s been a year since we had it last time for a dinner and pounds of other meat cuts have been eaten), I decided to season the steak just with salt and pepper. But, like in steakhouses, to make the dish more flavorful, I served the Delmonico with homemade whipped lemon-parsley butter. It was as simple as delicious.

See you, Delmonico, next year!

 

(You will have more butter then needed for two-four steaks. Leftover butter can be used for spread, sauces, stews, soups, potato and other vegetables, pasta, fish serving, etc.)

delmonico steak lemon parsley butter (10)

 

Instructions

For the lemon-parsley butter, combine all the ingredients in a food processor until smooth and creamy.

Put the butter on a wax paper or plastic wrap. Roll it into a log. Put it in a freezer until the butter starts to harden. Slice into the disks and keep frozen (or refrigerated) until needed.

delmonico steak lemon parsley butter (1)delmonico steak lemon parsley butter (2)

delmonico steak lemon parsley butter (3)delmonico steak lemon parsley butter (4)

For the steaks, preheat the grill to high. Brush the grates with oil.

Season the steaks with salt and black pepper. Grill them for 4 minutes on each side for medium-rare.

Top the steaks with the butter disks and serve.

delmonico steak lemon parsley butter (6)delmonico steak lemon parsley butter (8)

 

Note:

You can use a mixer for the butter preparation.

If you prefer the lemon-parsley butter to be salted, be careful with seasoning the steaks with salt.

delmonico steak lemon parsley butter (9)delmonico steak lemon parsley butter (12)

 

Print Recipe
Delmonico Steak with Lemon-Parsley Butter
Author: Nina Phomina
Course Main Dish
Cuisine American
Prep Time 5 min
Cook Time 8 min
Passive Time 30 min
Servings
Course Main Dish
Cuisine American
Prep Time 5 min
Cook Time 8 min
Passive Time 30 min
Servings
Instructions
For the lemon-parsley butter:
  1. Combine all the ingredients in a food processor until smooth and creamy.
  2. Put the butter on a wax paper or plastic wrap. Roll it into a log. Put it in a freezer until the butter starts to harden. Slice into the disks and keep frozen (or refrigerated) until needed.
For the steaks:
  1. Preheat the grill to high. Brush the grates with oil.
  2. Season the steaks with salt and black pepper. Grill them for 4 minutes on each side for medium-rare.
  3. Top the steaks with the butter disks and serve.
Recipe Notes

You can use a mixer for the butter preparation.

If you prefer the lemon-parsley butter to be salted, be careful with seasoning the steaks with salt.

________________________________________________________________________

Cook with pleasure and enjoy the world!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)